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    You are in: Home / Community Forums / Cooking Q & A / Instant Cooking Remedies
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    Instant Cooking Remedies

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    andypandy
    Sat Aug 21, 2010 2:10 pm
    Food.com Groupie
    When letting steak, roast chicken etc, rest after roasting, or grilling, place on a cake rack over a cookie sheet and then tent lightly. The difference in using a rack to a plate for resting on really helps the juices to penetrate back into the meat rather than the pressure from ttthe flat plate. Try it .
    blancpage
    Mon Aug 23, 2010 11:03 pm
    Food.com Groupie
    Awesome, thanks! icon_smile.gif I hope to try this soon.

    -blancpage
    foodtvfan
    Sat Oct 23, 2010 11:02 am
    Food.com Groupie
    Couple of tips seen on TV recently:

    Freeze a stick of butter and shred it with a box grater for recipes calling for butter cut into tiny bits such as biscuits, pastries.

    Use a shot glass to cut center out of a circle of dough when making jam sandwich cookies.

    Use a candy mold to make individual fancy butter 'pats'.
    Soften butter; place in molds and chill until set.

    Use canning jar tongs to remove custard cups from boiling water bath right after removing from the oven.
    leomoon88
    Tue Dec 14, 2010 8:57 pm
    Newbie "Fry Cook" Poster
    Here are some of my tips and probably I had given some of
    these out before:
    1. When preparing a turkey or chicken for roasting, make
    sure it is thawed properly, clean out the cavities, then place the turkey in a clean sink or into the roaster. Boil a pot of
    water and then pour the scalding water over the entire bird
    and into the cavities. You will see the skin shrink tightly
    against the bird. This helps hold the juices in the meat while
    roasting and you get a nicely cooked and moist meat, in
    particular, the breast meat.
    2. Hard cheese will not dry out if stored by wrapping in a
    cloth dampened with white vinegar.
    3. To remove the aroma of garlic from your hands, rub the
    hands with toothpaste, then wash with soap and water.
    This also works well to remove the heat from hot peppers.
    4. When frying in a pan, sprinkle a little salt in the pan. This will keep the oil from spattering.
    5. Testing baking soda for freshness - Add 1/4 teaspoon of
    baking soda to 1 tablespoon of white vinegar or lemon juice
    If it bubbles, then the baking soda is fresh.
    6. To eliminate odors from used jars, such as peanut butter
    or mayonnaise jars, rinse them well with white vinegar.
    7. Eliminate the smell of cabbage while cooking by adding
    half a lemon to the water when boiling.
    8. To remove an egg that is stuck to the carton, just wet
    the carton or put water around the stuck egg, leave it for a
    few minutes and the egg can be removed easily without
    cracking the shell.
    9. Use an unbeaten egg white spread over the bottom crust
    of a fruit pie. This will keep the juices from soaking into the
    crust. SPAM LINK REMOVED BY MODERATOR 10. Glasses that are stuck together:
    Immerse bottom glass up to 3/4 of its height in hot water.
    This should expand the bottom glass sufficiently to rlease
    the top glass. If the glasses are still stuck, put some cold
    water or ice cubes into the top glass while the bottom glass
    is still in hot water. This will definitely work.
    Bobbandit
    Sun Apr 03, 2011 4:41 am
    Newbie "Fry Cook" Poster
    Put in too nuch Black Pepper, accidentally had a spill when adding spice. What can I do to help, calm down ( cool down spicyness ). Am trying to cook for family now as hobby.
    What can I use in place of Onions. Bad for stomach. Stomach was removed year ago due to cancer.
    Normally use Onion powder, for flavor. But cannot eat real onions anymore. Havent tried onion flakes yet, but will try soon.
    foodtvfan
    Sun Apr 03, 2011 9:04 am
    Food.com Groupie
    Depending on what dish you are cooking put a peeled, raw potato into the dish to absorb the pepper or any seasoning. What recipe were you making?

    As for the onions, the only thing I can think of is onion powder too. Perhaps omit onion flavor altogether and use other seasonings instead such as garlic powder, parsley, or any other favorites that agree with you?
    Bobbandit
    Sun Apr 03, 2011 9:13 am
    Newbie "Fry Cook" Poster
    Thank You , the dish was a creamy chicken Noodle soup.
    I will try to put two skinned potatoes, cut in quarters.
    I will assumne bring to a boil then remove the quarters.
    foodtvfan
    Sun Apr 03, 2011 1:48 pm
    Food.com Groupie
    Bobbandit wrote:
    Thank You , the dish was a creamy chicken Noodle soup.
    I will try to put two skinned potatoes, cut in quarters.
    I will assumne bring to a boil then remove the quarters.


    Yes, add potatoes, bring soup to a simmer since it is a creamy soup; cook until potatoes are tender; by then the potatoes will have absorbed the extra spice.
    Hope that works for you.
    icon_smile.gif Burnice
    Eddy@FN
    Tue Apr 19, 2011 8:20 am
    Newbie "Fry Cook" Poster
    I love this forum. I am a newbie, but love it.
    arroz241_11561377
    Thu Mar 22, 2012 11:57 am
    Food.com Groupie
    @andypandy, What a great idea. I don't make bread very often (hardly ever) but when I do, I'm always hunting for a warm place to let the dough rise. I've done the 'warm oven,then turn off' method, but I hate turning the oven on (and then off) for just that. Sue
    Chef #2454379
    Tue Oct 23, 2012 4:44 am
    Regular "Line Cook" Poster
    If your cookies are drying out, put a slice of bread in with them to soften them up. Replace the bread every other day.
    Cooking Stains
    Sun Feb 03, 2013 11:08 am
    Newbie "Fry Cook" Poster
    Hi Karen,

    Fantastic stuff.

    Thanks for the tip.

    "Too much salt - Add a little vinegar and sugar, then taste. A raw potato helps absorb the salt in soups or stews."

    I feel like I learned this in school, but forget to use it when we've overdone the salt.

    Cheers,

    Matt
    Chef #Baa
    Fri Mar 22, 2013 5:46 am
    Regular "Line Cook" Poster
    Just noticed a tip for lumpy sauce or gravy --way too messy --- just beat the living daylights out of it with a wire wisk -guarenteed to cure
    chicken_feets
    Mon Mar 25, 2013 10:39 am
    Experienced "Head Chef" Poster
    Bobbandit wrote:
    Put in too nuch Black Pepper, accidentally had a spill when adding spice. What can I do to help, calm down ( cool down spicyness ). Am trying to cook for family now as hobby.
    What can I use in place of Onions. Bad for stomach. Stomach was removed year ago due to cancer.
    Normally use Onion powder, for flavor. But cannot eat real onions anymore. Havent tried onion flakes yet, but will try soon.


    Can you have onion juice? If so, grate, squeeze and add to your dish.
    olalachef
    Fri May 24, 2013 11:01 am
    Newbie "Fry Cook" Poster
    sorry for my bad English(im french) but also to keep your cookies "in good shape" just put 2 pi├Ęces of sugar in your cookies box.
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